序号 | 论文/著作名称 | 刊物 | 起止页码 | 排序 | 分区 |
1 | Evaluation of enzymatic interesterification in structured triacylglycerols preparation: a concise review and prospect | Critical Reviews in Food Science and Nutrition | 2021, 61, 3145-3159 | 第一作者 | 一区TOP |
2 | Food Chemistry | 2022, 371, 131177 | 第一作者 | 一区TOP | |
3 | Modification of palm-based oil blend via interesterification: physicochemical properties, crystallization behaviors and oxidative stabilities | Food Chemistry | 2021, 347, 129070 | 第一作者 | 一区TOP |
4 | Characterization of enzymatically interesterified palm oil-based fats and its potential application as cocoa butter substitute | Food Chemistry | 2020, 318, 126518. | 第一作者 | 一区TOP |
5 | Interesterication of rice bran wax and palm olein catalyzed by lipase: crystallization behaviours and characterization | Food Chemistry | 第一作者 | 一区TOP | |
6 | Characterization and oxidation stability of monoacylglycerols from partial hydrogenated corn oil | Food Chemistry | 2015, 173,70-79. | 第一作者 | 一区TOP |
7 | Enzymatic interesterification of palm stearin and palm olein blend catalyzed by sn-1,3 specific lipase: interesterification degree, acyl migration and physical properties | Journal of Agricultural and Food Chemistry | 2021, 69, 9056-9066 | 第一作者 | 一区TOP |
8 | Two-stage enzymatic preparation of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) enriched fish oil triacylglycerols | Journal of Agricultural and Food Chemistry | 2018, 66, 218-227. | 第一作者 | 一区TOP |
9 | Effects of chemical interesterification on the triacylglycerols, solid fat contents and crystallization kinetics of palm oil-based fats | Food & Function | 2019, 10, 7553-7564 | 第一作者 | 一区TOP |
10 | Shea olein based specialty fats: Preparation, characterization and potential application | LWT - Food Science and Technology | 第一作者 | 一区TOP |
